Traditional Culture Encyclopedia - Traditional festivals - Diet during pregnancy: nutrition and risks of preserved egg lean porridge
Diet during pregnancy: nutrition and risks of preserved egg lean porridge
Nutritional value of preserved egg lean meat porridge
Preserved egg lean porridge is rich in protein, fat, carbohydrate, dietary fiber, and various vitamins and minerals. For ordinary people, moderate consumption has many effects, such as benefiting qi and nourishing yin, nourishing blood and promoting fluid production, nourishing essence and viscera, and relieving summer heat.
Pregnant women should avoid eating preserved egg lean porridge.
It is best for pregnant women to avoid eating preserved eggs and lean porridge. Because substances such as soda ash, lime, salt and lead oxide are used in the production of preserved eggs, the lead content of preserved eggs is high. Excessive lead intake by pregnant women may have adverse effects on the healthy development of the fetus, such as affecting the secretion of growth hormone, leading to short stature, precocious puberty and obesity of the fetus.
Lean meat is a good choice during pregnancy.
During pregnancy, pregnant women's demand for iron will greatly increase, about 1000 mg. To meet this demand, pregnant women should eat more lean meat, liver and animal blood. These foods are not only rich in iron, but also can promote the absorption of non-animal iron and supplement the necessary animal protein, thus effectively improving the hemoglobin level and improving or correcting anemia.
Choose healthier porridge.
Although pregnant women can't eat preserved eggs and lean meat porridge, they can choose other healthier porridge, such as lean meat porridge with green vegetables, which can not only meet the nutritional needs, but also ensure the baby's health.
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